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Lamb Fries

Lamb fries are pieces of lamb heart, liver, and other organs coated in flour, egg, and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lamb Fries

Ingredients

Directions

Prepare

  1. Split or slice the lamb fries.

  2. Sprinkle with pepper, salt, and lemon juice.

  3. Dip in flour, then in beaten egg, and finally in bread crumbs.

Fry and serve

  1. Heat plenty of cooking fat in a large pan until very hot.

  2. Fry the lamb fries until golden brown and cooked through.

  3. Serve hot, optionally on a bed of mashed potatoes or with peas.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb fries
Main protein; the offal is cooked through and becomes tender and mild when fried.
Flour
Dry coating that helps the egg adhere so the crumb crust forms evenly.
Egg
Liquid binder that holds the bread crumbs to the lamb in an even coating.
Bread crumbs
Outer layer that browns in hot fat, giving the golden, crisp crust.

The step that matters

Heat the fat until very hot before frying. Hot fat sears the breaded coating quickly so it turns golden and crisp rather than absorbing grease and going soggy. Cooking fat in plenty also keeps the temperature steady when the pieces go in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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